16.10.08: Chickpeas with cumin and sherry

He took down the wok and gave a quick fave a stir: Nigella's chickpeas are lookin' mighty fine with the addition of a soft-boiled egg, some ho-made harissa (missed ya!), and some wild/brown rice. A tomato, fresh mozzarella and spinach/watercress salad sat quietly ready for its star turn.

HE SAYS: This was a simple and quick one tonight, though not short on taste either. Once again, I found these regular chickpeas to be more velvety and soft and better value then their organic counterparts. This dish also gave us a great reason to bring out the harissa from the fridge, It didn't disappoint. Its salty and hot lushness brought exotic flava to the bowl and adding an egg to the top created a little bit of gooey, squidgy yumminess. As for the salad, a more pared down variety this time with the mozz and tomatoes. As tradition dictates, I chose to drizzle on some olive oil, a pinch of salt and black pepper, and a drop of balsamic vinegar to intensify the deliciousness.

SHE SAYS: Mmm, nice and velvety, and the intense cumin fragrance and flava were battling for dominance with the salty, garlicky harissa. That's my kinda fightin'. The subtle salad made for a creamy, mildly acidic treat, and a welcome break from the beetroot repetition.